Note: I changed the recipe slightly. I am not sure this made any difference. The strips were pretty durable, but it could be because I cooked them for a while. I added 2 tbsp instant tapioca, and began the recipe by first soaking the tapioca for 10 mins in 4 tbsp soy milk (up from the 2 tbsp the recipe calls for). Once soft, I added the rest of the ingredients and blended.

METHOD

1. Heat a non-stick frying pan over med-lo heat. When hot, spray with cooking oil and spread one fourth of the omelette mixture as thinly as possible on the pan. Cook until sides begin to dry up a bit and you are able to flip the omelette (about 3-4 mins). Flip and cook other side for another 3-4 mins. You want to make sure the omelette is completely cooked through, so lower the heat if it is getting too brown. Remove from heat and cool. Repeat with remaining mixture.

2. Add garlic, onions, and peppers to the pan and roast. Be careful to keep the garlic moving/rotating so it does not burn. Flip the onions and peppers occasionally as well. When roasted, remove from pan.

3. Remove skins from onions and garlic, slice and de-seed the pepper, and roughly chop the lot. Chop tomatoes as well and place it all into a food processor. Pulse to a chunky puree.

4. Pour mixture into a saucepan and add spices. Bring to bubbling, then add enough tomato paste to get the consistency you want. Let simmer for as long as you can, and adjust seasonings before serving.

To assemble to dish: make a "nest" of strips on a plate and top with a generous amount of warm salsa. Garnish with cilantro and serve. If you want, reheat the strips a bit first in the microwave, or on a warm skillet.

Vegan Dad, You're my hero! I've been reading your blog for a few months and I've gone from a strict follow-the-cookbook approach to more experimental. I love your creativity, your humor and your family reviews. Thanks!